Courtneys Crawfish Chowder Recipe

  • 2 cups finely diced potatoes
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 5 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 cup water, or as needed
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups half-and-half
  • 4 teaspoons Cajun seasoning
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (12 ounce) package cooked and peeled whole crawfish tails
  1. Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
  2. Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.